Shoo-fly cookies

6 Servings

Ingredients

Quantity Ingredient
¼ cup Molasses
¼ cup Light corn syrup
1 pinch Of Salt
1 teaspoon Baking soda
1 cup Boiling water
Crumb Topping:
¾ cup Butter, softened
1 cup Brown sugar
1½ cup All purpose flour
1 teaspoon Ground cinnamon
½ teaspoon Grated nutmeg

Directions

Pastry for a 2 crust 9 inch pie Shoo-fly pies are not made here (Indiana) as commonly as in Pennsylvania. However, this cookie recipe is a wonderful substitute.

It is like a tender gingerbread in a pastry crust, with a thin, subtle layer of molasses pudding on th bottom.

Line a 2 quart rectangular glass baking dish with pastry, crimping the dough well at the top and over the sides--you do not want it to slip during baking. With a food processor or mixer, combine the crumb ingredients; reserve. Preheat the oven to 325 F. In a medium bowl, combine the molasses, corn syrup, salt, baking soda, and boiling water. Pour ½ cup of the liquid into the pie shell and sprinkle with one-third of the crumb mixture. Repeat twice, ending with crumbs. Bake for 35 to 40 minutes. Watch carefully in the beginning, and if crust begins to slip down, pat it back up with a knife. The top will be golden. Let cool and cut into 1-½ inch squares. NOTE: If you really like molasses, use less corn syrup and increase the molasses.

From: Cooking From Quilt Country Shared By: Pat Stockett

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